Vegetarian Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish tucked into a takeout container — but this recipe treats them like the star they deserve to be. The key is getting them genuinely dry before they hit a screaming-hot pan, which coaxes out golden, lightly charred edges instead of a soggy, steamed mess. A warm spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil right in the center of the pan, then gets tossed through the crispy sprouts for deep, layered flavor in every bite. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Scallion greens and fresh cilantro add color and a little herby lift that makes the whole dish feel vibrant and alive. It comes together in one skillet with minimal prep, making it an ideal weeknight side or a seriously impressive addition to a mezze-style spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!